Wednesday, 23 January 2013


Thought I’d do something a little bit lighter for people doing a cleaner January. I wanted to make something really fresh and lively, which might not be what people want as the snow piles it down, but just pretend you’re eating them on a beach. You might have noticed the word ‘pie’ in the title, and this comes in the form of grated sweet short-crust pastry. That might not sound light, but it is a really tiny amount and what’s good about it is that I made it from the off cuts of a pastry that I hadn’t used in previous recipes and then frozen. Never throw them bits away!

2 limes
A thumb size piece of root ginger
3tbsp sugar
1 tsp poppy seeds
2 apples
125g sweet short crust pastry

Makes 6

Preheat oven to fan160/180c/4.
Well grease a 6 holed muffin tin.

Add the zest and juice from each lime to a small saucepan. Grate in the ginger and add the sugar then bring to boil for 5 minutes or so until the liquid begins to turn syrupy. At this stage add the poppy seeds and remove from the heat. Grate the apples and try to do this in long strokes so that you have long strips. I found a box grater worked best for this. With some kitchen paper, squeeze out any excess liquid from the apples then as soon as possible add to the pan and coat in the syrup as the acidity will stop the apples from browning. Mix together well then grate in the pastry, again trying to get long strips. At this stage, stir the pastry in gently as you don’t want to mush it up.

Spoon blobs of the mixture into the muffin tin then make a little dent in the centre of each, like a nest had. Sprinkle lightly with sugar. Bake uncovered for 10 minutes then lay a piece of baking paper over the tin and leave for a further 25 minutes. Once baked remove from tin and serve with ice-cream or Greek yogurt (to maintain the healthier theme).

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